Fat: Meat and Sausages

Basically, the fat content in meat depends largely on the quality of the product. In general, the higher the quality of the meat, the lower the fat content. For example, fillet contains much less fat than roast or goulash. Naturally, as the quality increases, so does the purchase price. However, fat is desirable for certain cuts. Especially when grilling, fat prevents the meat from becoming too dry.

High fat content in sausages

In the case of sausage products, pay special attention to hidden fat. Here, the fat content varies from 13 to almost 50 percent. The difference is not noticeable in taste to the same extent as in body weight. A good alternative is dried meat and lean ham. They are tasty, rich in high-quality protein and contain only a fraction of the fat found in sausages. Animal fats contain saturated fatty acids. They are particularly blamed for the harmful effect on the cardiovascular system when consumed in excess.